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Tomato Brown Rice and Corn

Like the way Europeans looked until recently upon the flours used to make brown breads, brown rice is usually regarded as poor-man's food in Asia because it has not been milled. That's a shame because the bran layer that is removed in the milling and polishing process to make white rice is actually the richest part of the grain, containing much of its fiber, essential fatty acids, magnesium, iron, and vitamins B1 and B3.

Fortunately brown rice is just as easy to cook with as white varieties, although it must be soaked before cooking and takes longer to absorb water during cooking. It also has a pleasant and slight nutty taste on its own, and is as adaptable to most of the different seasonings and vegetables that we like to use with rice.

This tasty brown rice dish is a wonderful accompaniment to almost any everyday kind of meal, and especially because it's so very simple to make.

Rinse the brown rice under cold running water and soak for 4 hours or overnight in 1 1/2 cups of water in a covered bowl.

Drain the rice over a medium saucepan and set the rice aside. Bring the soaking liquid in the saucepan to a boil over high heat. As the water heats, stir in the onion, garlic, corn, jalapeños, tomato and oregano.

As soon as the saucepan comes to a boil, reduce the heat to low, stir in the salt and rice, and cover. Simmer for 30 to 40 minutes or until the liquid is absorbed and the rice is tender.

I've been a brown rice-only gal for several years now, and just love it. I find that brown basmatic cooks just as quickly as white rice, but with so much more flavor! And since I love spice, this combo with the jalapeno sounds perfect!

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.